Herbed Leek Tart Recipe

5 3 4
Herbed Leek Tart Recipe
Herbed Leek Tart Recipe photo by Taste of Home
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Herbed Leek Tart Recipe

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5 3 4
Publisher Photo
This savory, non-traditional tart is a favorite among family and friends! —Jean Ecos, Hartland, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 3 cups thinly sliced leeks (about 4 medium)
  • 1/2 cup chopped sweet red pepper
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1-1/2 cups (6 ounces) shredded Swiss cheese
  • 2 tablespoons Dijon mustard
  • 1 teaspoon herbes de Provence
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 teaspoon milk
  • 2 tablespoons chopped almonds or walnuts, optional

Directions

In a large skillet, saute the leeks, red pepper and garlic in oil until tender. Remove from the heat; cool for 5 minutes. Stir in the cheese, mustard and herbs; set aside.
On a lightly floured surface, roll each sheet of pastry into a 12-in. circle. Transfer to parchment paper-lined baking sheets. Spoon leek mixture over pastry to within 2 in. of edges. Fold edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk; sprinkle with nuts if desired.
Bake at 375° for 20-25 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tarts onto wire racks. Cool for 10 minutes before cutting. Serve warm. Refrigerate leftovers. Yield: 2 tarts (8 servings each).
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Herbed Leek Tart in Taste of Home June/July 2006, p56

Nutritional Facts

1 piece: 194 calories, 12g fat (5g saturated fat), 14mg cholesterol, 177mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 3 cups thinly sliced leeks (about 4 medium)
  • 1/2 cup chopped sweet red pepper
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1-1/2 cups (6 ounces) shredded Swiss cheese
  • 2 tablespoons Dijon mustard
  • 1 teaspoon herbes de Provence
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 teaspoon milk
  • 2 tablespoons chopped almonds or walnuts, optional
  1. In a large skillet, saute the leeks, red pepper and garlic in oil until tender. Remove from the heat; cool for 5 minutes. Stir in the cheese, mustard and herbs; set aside.
  2. On a lightly floured surface, roll each sheet of pastry into a 12-in. circle. Transfer to parchment paper-lined baking sheets. Spoon leek mixture over pastry to within 2 in. of edges. Fold edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk; sprinkle with nuts if desired.
  3. Bake at 375° for 20-25 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tarts onto wire racks. Cool for 10 minutes before cutting. Serve warm. Refrigerate leftovers. Yield: 2 tarts (8 servings each).
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Herbed Leek Tart in Taste of Home June/July 2006, p56

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Reviews forHerbed Leek Tart

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katlaydee3 User ID: 3741999 59463
Reviewed May. 28, 2013

"Delicious! I served this as a side dish for a family dinner."

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deannasnz User ID: 6542477 55594
Reviewed May. 3, 2012

"Nice. I left out the peppers and it was still good."

MY REVIEW
JanisPloirde User ID: 3567147 59573
Reviewed Nov. 24, 2010

"Have made this several times now and everyone who had it loved it! Just had one for lunch today , had it in freezer so it does freeze well...Always make several and put in freezer for future use...Delicious!"

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